30 minutes
A simple and elegant dish featuring artichokes braised with aromatics and finished with a touch of white wine and extra-virgin olive oil.
Artichoke, trimmed, quartered, chokes removed
each
Lemon, for rubbing cut artichokes
each
Green Garlic, trimmed and thinly sliced
each
Spring Onion, trimmed and thinly sliced
each
Olive Oil, for sautéing
tablespoons
Thyme Sprigs, fresh
each
to taste
Black Pepper, freshly ground
to taste
cups
cups
Extra Virgin Olive Oil, for finishing
tablespoons
1. Prepare Artichokes
Trim off the top third of each artichoke and remove the tough outer leaves until you reach the light green tender ones. Trim the base and stems, then quarter the artichokes and remove the chokes. Rub the cut surfaces with lemon to prevent oxidation.
2. Sauté Aromatics
In a medium saucepan, warm up the olive oil over medium heat. Add the sliced green garlic, spring onion, and thyme sprigs, cooking them gently until softened and aromatic.
3. Season and Stir Artichokes
Add the prepped artichokes to the saucepan. Season with salt and freshly ground black pepper, stirring to coat with oil and aromatics.
4. Braise Artichokes
Pour in the white wine and water, then cover the saucepan with a lid. Let the artichokes cook gently until tender, about 20 minutes.
5. Finish and Serve
Taste for seasoning and adjust with more salt if needed. Stir in the extra-virgin olive oil for a rich, silky finish. Serve the braised artichokes warm.
Choose artichokes that are firm and heavy for their size with tightly packed leaves. Avoid any that are dry, split, or have blackened tips. The freshness of your artichokes will significantly affect the final flavor and texture.
Pierce the artichoke heart with a knife; it should glide through effortlessly. Don’t rush the cooking process.
Trim them well by cutting off the top inch of the artichoke and snipping the sharp tips of the leaves. Also, peel the stem if it's not being discarded.
Ensure the liquid covers the artichokes about three-quarters of the way for even cooking and tender, flavorful results.
Add herbs like thyme, bay leaves, or parsley to the braising liquid, along with a splash of white wine, chicken stock, or vermouth. Balance with acidity from lemon juice or vinegar.
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